Thin, crunchy caramelised biscuits spiced with cinnamon, nutmeg, cloves, and ginger, stamped into intricate shapes — the cookie that became a global phenomenon as a spread.
Ingredients
350g all-purpose flour
200g dark brown sugar
150g unsalted butter, softened
1 egg
2 tsp cinnamon
1 tsp ground ginger
½ tsp ground cloves
½ tsp ground nutmeg
¼ tsp ground white pepper
1 tsp baking soda
Pinch of salt
2 tbsp milk
Instructions
1Cream butter and brown sugar until fluffy. Beat in the egg.
2Whisk flour, all spices, baking soda, and salt together. Add to butter mixture with milk. Mix until a smooth dough forms.
3Wrap dough and refrigerate at least 1 hour until firm.
4Roll dough to 3mm thick on a floured surface. Cut with decorative moulds or cookie cutters.
5Place on lined baking sheets. Bake at 180°C (350°F) for 10-12 min until deep golden brown.
6Cool completely on wire racks. Store in an airtight tin. Serve with coffee or crush into speculoos spread.
Did You Know?
Lotus Biscoff, the world's most famous speculoos brand, produces over 3 billion biscuits per year at their factory in Lembeke, Belgium.